Well, damn…

Bacon chocolate bars. Seriously.

“Crisp, buttery, compulsively irresistible bacon and milk chocolate combination has long been a favorite of mine. I started playing with this combination at the tender age of six while eating chocolate chip pancakes drenched in maple syrup. Beside my chocolate-laden cakes laid three strips of fried bacon, just barely touching a sweet pool of maple syrup. Just a bite of the bacon was too salty and yearned for the sweet kiss of chocolate syrup.”

If it’s Vosges, though, I’ll give it a try.

I think the whole exotic/weird high-end chocolates scene has become enormously overdone — I’m awaiting Crunchy Frog as the next logical progression — but damn if we don’t stop in at Vosges every time we’re in the Windy City…

A good friend of mine is an amazing chocolatier (Candinas Chocolatier, to be specific), seriously world-class, and his stuff relies on subtlety, simplicity and sheer quality. It’s a refreshing respite in a world of Sea Salt and Balsamic Quail Thermidor truffles.

This entry was posted in Muskrat Ramblings. Both comments and trackbacks are currently closed.